Slow Food... from the heart

This past Friday night, I headed to the Ferry Building to meet up with a few other food bloggers (Amy, Pim & Karen ended up making it) for the kickoff of "Food from the Heart."

The public was invited to "stroll the candlelit nave", whilst sipping wine and sampling chocolates and other noshings from the purveyors at the plaza, all of which sounded like a lovely way to end a hectic week. Of course, the nave was packed, and I saw not a candle anywhere (except those for sale, of course!). Regardless, it was fun, and we got to sample some nice bites.

The arancini (risotto balls) from Boulette's Larder were tasty - crisply breaded outside, nicely firm green-herb risotto inside with a little jeweled center of oozing Fontina.

Delica had two tasty morsels, a deep-fried scallop and a tofu & chicken dumpling with hijiki. I sampled both, and thought they were very, very good. The scallop batter was light, and not at all greasy.

Golden Gate Meat Co. offered up braised buffalo short ribs.  These were cooked in wine and broth for five hours until the meat was falling off the bone. No matter how many times I try buffalo, I keep being surprised and the mild flavor of the meat. This was really delicious and made me wish I had the patience for long, slow cooking.

The most surprising sample of the night turned out to be from Far West Fungi who knocked my socks off with Candy Cap ice cream. I mean... yes, I may have sampled fungus in my baked goods in another life but ice cream? That tastes good? Who knew that candy cap mushrooms could lend such a nice, earthy note to an otherwise maple-y tasting ice cream??

All the food bites were $2/apiece, with a glass of wine weighing in at $5. By the time we got to the tables at 6:45, everyone was out of any reds. There was a prosecco on offer at one table and a Viognier at Capay Farms' table.

The Viognier turned out to be surprisingly good. Crisp and steely with lots of peachy fragrance and very "juicy" despite the bracing acidity. I was kind of shocked, to be honest, as this is my second very good Viognier in a month.

Comments

[Myrl Pardee]

Can I comment? I had Candy Cap Creme Brulee at the Mendo Bistro last week....and it was to die for! A wonderfully rich and delicately smooth custard, topped with a burned sugar glaze, but I have been trying to determine the subtle flavoring in the custard, and your blog provided the appropriate description: an earthy maple syrup....how seasonal for Spring on the West Coast!

[Fatemeh]

Myrl -

Thanks for the comment - I'm glad my description struck a cord with you. Candy Cap creme brulee sounds like it MUST be tried!